Clams (1457)

Celery (86) Olives

Potage, Togo

Cold Brook Trout, Sauce Siberienne

Sliced Cucumbers (340)

Entrecotes, Bordelaise (1483) Spinach au Veloute (1763)

Roast Chicken with Cress (290)

Romaine Salad (214)

Raspberry Ice Cream (1978; Chocolate Macaroons (291)

2182. Potage, Togo

Cut half a boned fowl, quarter pound raw lean veal and quarter pound raw lean mutton in half-inch-square pieces. Place in a saucepan with one ounce butter and cook ten minutes, stirring once in a while; moisten with two and a half quarts water and one quart broth (No. 701); season with two teaspoons salt, half teaspoon pepper and half teaspoon curry powder. Thoroughly clean the other half fowl and add to the soup with two chopped onions, and two chopped seedless green peppers. Lightly mix and boil thirty-five minutes, then add two ounces raw rice and boil forty-five minutes more. Remove the half fowl, add one teaspoon freshly chopped parsley to the soup; boil five minutes longer. Skim fat from surface of soup, pour it into a tureen and serve.

2183. Cold Brook Trout, Sauce Siberienne

Cut off fins with scissors, draw and neatly wipe three medium brook trout, place in a frying pan with half-o-ill white wine, tablespoon vinegar, juice of half a sound lemon, two gills water, two branches parsley and half teaspoon salt. Cover fish with buttered paper and gently boil on the fire fifteen minutes. Remove and let cool off in the same pan. Dress trout on a cold dish with a folded napkin, decorate with six cleaned leaves fresh lettuce and serve with a Siberienne sauce, separately.

2184. Sauce Siberienne

Prepare a mayonnaise sauce (No. 70), adding - when made - half teaspoon anchovy essence and teaspoon very fine, freshly grated horseradish; place vessel on ice, briskly mix with a whisk until thoroughly cold, and serve as required.